Korean · Dinner
Korean Squid Stir-Fry (Gluten-Free)
Squid rings stir-fried over high heat with gochujang, garlic and ginger, tossed with onion, carrot and scallion in a gluten-free tamari sauce sharpened with rice vinegar and sesame oil. Finished with toasted sesame seeds and served over steamed rice, this dish balances chewy squid against a sweet-spicy glaze.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
476Calories
34.2gProtein
13.8gFat
57.1gCarbs
15.8gSugar
4.9gFiber
1875mgSodium
435mgChol
2.1gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
1.5mcgVitamin B12
14mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Cut the cleaned squid into 1-inch rings and pat dry; slice the onion, carrot, and scallion; mince the garlic and grate the ginger.
2
Marinate
Stir together gochujang, garlic, ginger, tamari, rice vinegar, sugar, and gochugaru; toss squid in half the sauce for 10 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering, add squid in a single layer, and sear 90 seconds per side until opaque and lightly curled.
4
Stir-fry
Push squid aside, add onion and carrot, stir-fry over high heat 2 minutes until onion turns translucent and carrot softens slightly.
5
Glaze
Pour remaining sauce and sesame oil into the wok, toss everything over high heat 1 minute until glossy and sauce clings to squid and vegetables.
6
Plate
Scatter scallion and toasted sesame seeds over the pan, toss once off the heat, then spoon rice into a bowl, top with stir-fry, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and cut into rings
- 4 tbsp4 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 onion
- 11 carrot
- 22 scallion
- 2 tbsp2 tbsp soy-sauce-tamari
- 2 tsp2 tsp rice-vinegar
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp sesame-seeds
- 2 tsp2 tsp vegetable-oil
- 1 1/3 cup220g white-rice-cooked, steamed
